Author Notes:This is my own secret spice blend/BBQ rub. It's spicy, sweet, and a little exotic, and every time I serve it I am asked for the recipe. I always mix up extra and store it so I have it available. It's amazing on both chicken and pork. This recipe makes enough to for 4 chickens or 6-8 pork tenderloins. —Leith Devine

Serves: 4-6Prep time: 4 hrs 30 minCook time: 1 hrs 30 min

1/4
cup celery salt

1/4
cup kosher salt

1/4
cup brown sugar

2
tablespoons garlic powder

2
tablespoons onion powder

1
tablespoon turmeric

1
tablespoon paprika

1
tablespoon cumin

1
tablespoon ground coriander

1
tablespoon ginger

1
tablespoon dried thyme

1
tablespoon mustard powder

1
tablespoon dried lemon zest

2
teaspoons cinnamon

2
teaspoons black pepper

1
teaspoon white pepper

1
teaspoon allspice

1
teaspoon powdered cloves

1
teaspoon fennel powder or crushed fennel seeds

1/2
teaspoon cayenne pepper or more to taste

4-5
pounds chicken, spatchcocked

Mix all dried ingredients together in an airtight container. This rub can be saved in the pantry for up to one year.

Spatchcock the chicken by cutting out the backbone and then pressing hard on the breastbone until you hear it crack.

Sprinkle 21 spice rub liberally on both sides of the bird. Lift the skin up over the thighs and breast without tearing and rub some spices under the skin. Let sit for 4-6 hours or overnight in the refrigerator.

For BBQing, insert metal skewers diagonally through the legs and out the breast. BBQ or smoke like you usually would, turning once for crispy skin until the internal temperature reaches 165 degrees. Let sit 15 minutes before carving.

For cooking in the oven, preheat to 350 degrees. Make a circular foil snake to lay in the bottom of a roasting pan and lay the chicken on top.